Make the honey mustard glaze: In a small bowl, stir together the Sage honey and whole grain mustard. Season with salt and pepper.

Roast the salmon: Pat the salmon dry with a paper towel. Season on all sides with salt and pepper. Place on a lightly oiled baking sheet. Spread each salmon fillet with most of the glaze, reserving 1 Tablespoon for later.

Make the Reduction: In a small pan heat ¼ cup Sundried Tomato Balsamic on medium heat. Make sure it does not boil. Once thick let it cool and spoon over Salmon.